WHITE CAKE WITH PINEAPPLE FILLING

Steps:

• 1. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Prepare the pineapple filling and store in the refrigerator while preparing the cake. Grease three 8x1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper only and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.
• 2. Preheat over to 350 degrees. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk/nectar combined to butter mixture, beating on low after each addition just until combined. Divide batter among prepared pans. (If you do not have 3 pans, refrigerate remaining batter until ready to use.)
• 3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
• 4. *Prepare Vanilla Sour Cream Frosting. Set in refrigerator while cake cools. If you are not using the pineapple filling then double the frosting recipe, which makes plentiful frosting. I found the sugar to be too much and suggest you use only 6 cups (for the doubling) of powdered sugar and cool the frosting before icing the cake for consistency to frost.
• 5. Add pineapple filling between the layers as your stacking the cake. Frost with Vanilla Sour Cream Forsting or your favorite icing. Store, covered, in refrigerator.